Vegetable Enchiladas

Vegetable Enchiladas

After coming back from work and yoga on a Wednesday evening, we wanted something zesty and yet again something quick, to fill up our starving stomachs.

Enchiladas seemed perfect, cheesy and melty, with our storage already stocked with some Corn Tortillas. (They are still not available in all stores in Mumbai, but most malls stock it in FoodBazaar, Hypercity etc. )

This time, the trick was to make it look colorful, with the variety of fresh veggies available in the market.

Ingredients :

  • 2 large onions chopped
  • 1 carrot sliced vertically
  • 1/2 cup sweet corn
  • 1/2 cup green peas
  • 8-10 baby corns vertically sliced
  • 1/2 cup shredded cabbage
  • 1/4 cup spring onions
  • 1 small tomato thinly sliced
  • 1/2 cup grated cheese
  • 2-3 corn tortillas
  • Oil for cooking, butter for baking
  • Salt as per taste
  • Pepper, basil, thyme, some sea salt and chilli flakes/powder for flavor

I use and swear by the Kirkland Signature USDA Organic No-Salt Seasoning ( which we always ask our friends and relatives in the US to get for us. But otherwise, even the seasoning packet which comes with Dominoes Pizza works well for flavoring.

In a skillet, heat some oil and saute the onions. After about 3-4 minutes add the shredded cabbage,  carrot slices and baby corn verticals. Put a lid on the skillet ad let this cook for about 5 minutes.

In another bowl mix the sweet corn and green peas and add some water and microwave it for 3 minutes or steam for about 5 minutes, and then drain the water and add it to the veggies in the skillet.

Add some salt, and the seasonings as per taste, mix it well and put the lid back on for about 2-3 more minutes.

The filling is ready.


Take a medium sized glass baking dish and lightly line it with butter.

Place one tortilla on the dish and layer it with vegetable filling and sprinkle some cheese on top. Repeat with another layer of tortilla, veggies, tomato slices, and then a generous layer of cheese. Sprinkle some coriander and it is ready to bake.


Meanwhile, pre-heat the oven to 200 degrees C and bake the enchiladas. Normally it takes about 10 minutes once the oven is heated, but be careful to not let the cheese particles on the sides of the baking dish to burn. (It still tastes amazingly crisp, but looks a little odd)


Done! Easy enchiladas are ready to be eaten.





Easy Stuffed Mushrooms

There are a trillion ways to make stuffed mushrooms. But i have tried this one several times, and its my favorite way to make mushrooms now.

It fits into your mouth and you can enjoy the creaminess and distinct flavor of mushrooms for a long time.

For the stuffing :

Clean and scrub the mushrooms under running water and then rip out the stems. A very easy way to get out the stem, is hold the it in your fingers and gently twist it. It will come out neat and clear and plus there will be a hollow in the mushroom which will hold the filling.


Line the mushrooms in a shallow pan, drizzle with some oil and cook it for about 5-6 minutes, turning them upside down after 2-3 minutes.

The mushrooms tend to shrink, and remember to not overcook it. Cooking it just a little to get the juices flowing.

Meanwhile, heat 2 tsp oil in a skillet. Saute the chopped onions, steamed sweet corn and chopped mushroom stems. Once the mixture is well cooked, add some salt, chilli powder, 1 tablespoon of flavored cheese, I prefer the Amul Cheesespread – the garlic or the pepper spread.  Mix well and keep aside. The stuffing is ready.

Remove the mushrooms from the pan and fill them with the stuffing. And not just fill, go overboard and put a big scoop on each of the mushrooms. Dont worry, the cheese will hold it together!

Preheat the oven to 180 degree C and line a baking dish with some butter. Only a very little will do coz the mushrooms release water while cooking and it wont stick to the baking dish.

Place the stuffed mushrooms on the baking dish and bake it for 7-8 minutes. Again be careful, else the mushrooms will get dry and flaky. Soft, tender  but cooked mushrooms are the best! You can also place a slice of black olives on them before serving. Like here :


Tada! Stuffed mushrooms are done, and they will disappear before you know it.



Button pizzas

I got my brand new oven in the afternoon, and even though I did not have lot of things stocked, I had to make something!!

So I delved into the refrigerator to see what I had. All the ingredients were right there, including the mini pizza bases by a stroke of luck.

For the topping :

2 onions chopped

2 tomatoes, seeded and chopped

1 teaspoon dried powdered basil leaves

1/2 teaspoon ground pepper

1 tablespoon tomato ketchup

oil for cooking, Butter for baking

Salt to taste

Red chilli flakes 1/2 teaspoon


The making of it :

Heat some oil in a pan and saute the onions, tomatoes till 50% cooked. Sprinkle some dried basil and ground pepper and salt to taste and mix well.

Then take it off the stove and mix in the tomato ketchup and the chilli flakes (or even red chilli powder).

The topping is ready.

Then lightly grease the baking pan with some butter and place the pizza breads on it. Evenly distribute the topping on the pizza base with grated cheese on top.

Bake it for 20 mins at 200 degrees C.

Be extremely careful with the pan, its SUPER hot.

Note of caution : The normal microwave mittens are not enough and heat seeps in through the cloth to your fingers.

Delicious mini-pizzas are with easiest ingredients are ready to roll!





Burj-al-paneer Sandwiches

Paneer or cottage cheese : I call it favorite substitute for chicken for the vegetarians.

This is essentially paneer bhurji modified as a stuffing for sandwiches.

Ingredients :

Bread loaf


For paneer stuffing –

250 gms soft fresh paneer

4-5 shredded onions  and 1 thinly sliced onion

1 cup green peas

Oil, salt, green chillies

For the red sauce

3 medium size tomatoes

8-10 red chillies kashmiri chillies soaked in water overnight


In a skillet, heat 1 tablespoon oil and half teaspoon of turmeric, cummin seeds and a pinch of asafoetida powder. Add onions and saute till golden brown. Then add the green peas and let it cook for 5 minutes.

Meanwhile, divide the paneer in half. Shred one half, while cut the other into small pieces.


Add this paneer with the onions and green peas, some salt and green chilli paste/ small pieces. Mix well and let it cook for another 7-8 minutes till it comes together.

For the sauce, cut the tomatoes and soaked red chillies in big pieces and blend it in a mixer till it forms a smooth paste. Add some salt for taste.

Now the final step : the sandwiches .

Lightly butter the bread slices and spread the red sauce on one slice and place some onion slices in it. On the other bread slice, put the mixture of paneer.


Add a slice of cheese and grill it on the gas stove grill  or toast it in the sandwich maker, till lightly brown.


It tastes great by itself or serve it with ketchup or green chutney !